期刊
FOODS
卷 12, 期 4, 页码 -出版社
MDPI
DOI: 10.3390/foods12040766
关键词
Moringa oleifera; beef meatballs; sensory attributes; shelf life; foodborne pathogens
Consumers are increasingly aware of the importance of safe and natural additives in meat products. This study explored the antimicrobial effect of Moringa oleifera leaves extract on ground beef, demonstrating its potential as a healthy and safe preservative that can improve the shelf stability of meat products without compromising sensory attributes. Using natural food additives instead of chemical preservatives could revolutionize the food industry by ensuring safety and quality for consumers.
Consumers nowadays are becoming more aware of the importance of using only meat products containing safe and natural additives. Hence, using natural food additives for extending the shelf life of meat along with delaying microbial growth has become an urgent issue. Given the increasingly popular view of Moringa oleifera leaves as a traditional remedy and also the scarcity of published data concerning its antimicrobial effect against foodborne pathogens in meat and meat products, we designed the present study to investigate the antimicrobial effect of Moringa oleifera leaves aqueous extract (0.5%, 1%, and 2%) on ground beef during refrigerated storage at 4 degrees C for 18 days. MLE revealed potent antimicrobial properties against spoilage bacteria, such as aerobic plate count and Enterobacteriaceae count. MLE 2% showed a significant (p < 0.01) reduction in the counts of E. coli O157:H7, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus artificially inoculated to ground beef by 6.54, 5.35, and 5.40 log(10) CFU/g, respectively, compared to control, by the 18th day of storage. Moringa leaves extract (MLE) had no adverse effect on the overall acceptability and other sensory attributes; moreover, it induced a slight improvement in the tenderness and juiciness of treated ground beef, compared to the control. Therefore, MLE can be used as a healthy, natural, and safe preservative to increase meat products' safety, quality, and shelf stability during cold storage. A promising approach for using natural food additives rather than chemical preservatives could begin new frontiers in the food industry, as they are more safe and do not constitute health risks to consumers.
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